Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters) is something which I’ve loved my whole life.
Cut the chikuwa in half vertically, then cut in half horizontally. This time I used oden chikuwa that has brown knots☆. Seaweed Chips Mentaiko Flavoured,Seaweed Chips,Flavoured,Tin Can from Seaweed Supplier or Manufacturer-KOBAYASHI NORITEN CO LTD.
To get started with this recipe, we have to prepare a few components. You can have mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters) using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters):
- Prepare 4 stick Chikuwa (10 cm long)
- Make ready 1/4 hard roe Mentaiko salt-cured spicy cod or pollack roe
- Get 1 tbsp Mayonnaise
- Take 2 tbsp ＊Flour
- Make ready 3 tbsp ＊Water
- Prepare 1/2 tsp ＊Aonori
- Prepare 1 Frying oil
It has a strong and distinctive flavor. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri. Contribute to chikuwait/Isobe-age development by creating an account on GitHub. git clone git@github.com:chikuwait/Isobe-age cd Isobe-age vagrant up –provision vagrant ssh. Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking.
Steps to make Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters):
- Remove the thin skin from the mentaiko, and mix with mayonnaise.
- Place the mixture from step 1 into a plastic bag, fold the corners a bit, and make a squeezing bag.
- Squeeze the mixture into the holes in the chikuwa.
- Coat in flour as needed (not listed). Don't forget to coat the ends where you can see the mentaiko.
- Mix the ＊ ingredients together in a plastic bag, dip in the chikuwa from step 4, and fry in 340F/170C oil. (For about 2 minutes)
- Cut in half and serve onto plates, and enjoy!
What makes mentaiko spaghetti drunk food is the same as for all other drunk foods: It's available at late-night spots, and it does an admirable job of. Tarako and mentaiko are packed with flavors of the sea. It's both salty and filled with seafood essence, but we wouldn't go so far as to label it as "fishy". When cooked encased in the sac membrane, the tiny roe becomes a rich and thick, almost paste-like texture. Spicy Mentaiko (Karashi Mentaiko) is very popular throughout Japan, and easy to buy.
So that is going to wrap it up with this exceptional food mentaiko-filled chikuwa isobe-age (nori seaweed flavored fritters) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
